Vegan Crumb Coffee Cake Muffins (Gluten-Free, Grain-Free)

Grain-free and gluten-free vegan crumb coffee cake muffins, made with chickpea flour and coconut flour! hey are delicious, satisfying, and super-simple to prepare in a muffin tin.

I love coffee and I love to feed people delicious food, so early morning events–volunteering, post-run or post-race get-togethers, weekend little league games– are right up my alley.

One of the only stumbling blocks in the way of making this happen more often is that I worry. Not about whether I’m making the right flavor or variety of recipe, but rather whether it is something that (most) everyone can eat, whether they eat dairy, eggs, grain, peanuts, or refined sugar. My occasional need for sleep also gets in the way from time to time.

Vegan Grain-Free Gluten-Free Muffins

So I created a recipe that works for a wide variety of dietary restrictions. They are fast and easy to prepare. Most importantly, they are gobble-it-up delicious and perfect alongside a strong cup of Joe.

It’s my Vegan Crumb Coffee Cake Muffins, which are vegan, grain-free, gluten-free and refined sugar free.

Want to save this recipe?

Just enter your email and get it sent to your inbox. Plus, you will get new recipes delivered to you every week!

Please enable JavaScript in your browser to complete this form.

Email *

Save Recipe

Recipe Benefits

• vegan (grain-free and gluten-free)
• gluten-free
• grain-free
• simple to make and bake
• nut-free

Ingredients

The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.

• chickpea flour
• coconut flour
• coconut sugar
• ground cinnamon
• virgin coconut oil
• vanilla extract
• baking powder
• nondairy milk (e.g., almond milk, hemp milk, coconut milk)
• maple syrup

You will also need water (I use filtered tap water) and salt (always optional or adjustable).

Step by Step Directions

The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.

Step One: Preheat Oven and Prepare Muffin Tin

Preheat oven to 375F (190C). Line 8 cups of a standard muffin tin with foil or paper liners.

Step Two: Make the Crumb Topping

Place all of the topping ingredients into the bowl of a small food processor; process until mixture clumps together into moist crumbs.

Transfer mixture to a small bowl (no need to wipe out food processor bowl). Place crumbs in freezer while making batter.

Unlike traditional crumb coffeecake, where chilled butter needs to be cut into the flour-sugar mixture, my version is a snap: throw all of the topping ingredients into the food processor and pulse for a few seconds until crumbly.

Step Three: Make the Batter

Place all of the batter ingredients into the bowl of the food processor; process until completely smooth.

Step Four: Divide the Batter and Topping

Divide the batter evenly between prepared cups. Sprinkle evenly with prepared topping.

Step Five: Bake

Bake the muffins in the preheated oven for 19 to 23 minutes until topping is browned and a toothpick inserted in center of a muffin comes out clean.

Step Six: Cool

Cool for five minutes in the muffin tin. Remove the muffins from the tin and place on a cooling rack to cool completely.

Not only are these pretty muffins suitable for many types of diets, I can attest that they are loved by picky children, grumpy teenagers (yes, I’ve seen them put smiles on both),  marathoners, baseball moms, soccer dads, and everyone in between.

Moreover, no one will ever guess that these are (a) grain- gluten- egg- and dairy-free, and all-around good-for-you-food, as well as (b) that they are so easy to make.

I guess the secret is out!

Here’s to early morning get-togethers, baked goods, and coffee for all! Please let me know if you give these a try, I would love to hear what you think.

Happy baking!

FAQ

• How should I store the muffins? Store the cakes in an airtight container at (cool) room temperature for 1 day, in the refrigerator for 5 days or the freezer for 3 months.
• Can I replace the chickpea flour or coconut flour with other flours? No. This recipe will only work with these two flours.
• What can I use in place of coconut sugar? An equal amount of brown sugar (dark brown sugar or light brown sugar) can be used in place of the coconut sugar.
• What can I use in place of maple syrup? An equal amount of agave nectar or brown rice syrup can be used in place of the maple syrup.
• Can I add additional ingredients to the muffins? Consider adding some fresh blueberries or raspberries (about 1/2 to 2/3 cup) or 1/4 cup miniature semisweet chocolate chips to the muffin batter.

More Chickpea Flour & Coconut Flour Recipes to Try

• Chickpea Flour Breakfast Cookies
• Chickpea Flour Pumpkin Cookies
• Chocolate Raisin Breakfast Cookies (made with Chickpea flour & Coconut flour)
• Vegan Coconut Flour Biscotti 

Want to save this recipe?

Just enter your email and get it sent to your inbox. Plus, you will get new recipes delivered to you every week!

Please enable JavaScript in your browser to complete this form.

Email *

Save Recipe

SaveSaved Pin Print

5 from 8 votes

Vegan Crumb Coffee Cake Muffins (Gluten-Free, Grain-Free)

By: Camilla

Grain-Free and vegan crumb coffee cake muffins! They are made with chickpea flour and coconut flour and are easy to prepare.

Prep Time: 10 minutes minutes

Cook Time: 23 minutes minutes

Total Time: 33 minutes minutes

Servings: 8 muffins

Ingredients 

1x2x3x

• ▢ Topping:
• ▢ 2 tablespoons chickpea flour
• ▢ 1 tablespoon coconut flour
• ▢ 3 tablespoons coconut palm sugar, or packed brown sugar
• ▢ 1/2 teaspoon ground cinnamon
• ▢ pinch of salt
• ▢ 1 and 1/2 tablespoons virgin coconut oil, melted
• ▢ 1 and 1/2 teaspoons water
• ▢ 1/2 teaspoon 2.1 g vanilla extract
• ▢ Batter:
• ▢ 1 cup chickpea flour
• ▢ 1/4 cup coconut flour
• ▢ 1 and 1/2 teaspoons baking powder
• ▢ 1/4 teaspoon salt
• ▢ 1/2 cup nondairy milk, I used almond milk
• ▢ 1/3 cup maple syrup or agave nectar
• ▢ 3 tablespoons virgin coconut oil, melted
• ▢ 1 teaspoon vanilla extract

Cook ModePrevent your screen from going dark

Instructions 

• Preheat oven to 375F (190C). Line 8 cups of a standard muffin tin with foil or paper liners.
• Topping: Place all of the topping ingredients into the bowl of a small food processor; process until mixture clumps together into moist crumbs. Transfer mixture to a small bowl (no need to wipe out food processor bowl). Place crumbs in freezer while making batter.
• Batter: Place all of the batter ingredients into the bowl of the food processor; process until completely smooth. Divide batter evenly between prepared cups. Sprinkle evenly with prepared topping.
• Bake in the preheated oven for 19 to 23 minutes until topping is browned and a toothpick inserted in center of cake comes out clean. Cool 5 minutes in tin and then transfer cakes to a cooling rack to cool completely.

Notes

Storage: Store the cakes in an airtight container at (cool) room temperature for 1 day, in the refrigerator for 5 days or the freezer for 3 months.

Nutrition

Serving: 1cake/muffin | Calories: 200kcal | Carbohydrates: 26.4g | Protein: 4.6g | Fat: 9g | Saturated Fat: 6.8g | Sodium: 86mg | Fiber: 3.8g | Sugar: 14.2g

Like this recipe? Rate and comment below!